- 2 cups water
- 1/2 cup dried porcini mushrooms
- 2 28-ounce cans diced tomatoes in juice
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 8 ounces crimini mushrooms, coarsely chopped
- 6 tablespoons chopped fresh parsley
- 1/2 teaspoon dried crushed red pepper
- 3 cups (or more) canned low-salt chicken broth or vegetable broth
- Bring 2 cups water and porcini to boil in medium saucepan. Reduce heat; cover and simmer 10 minutes. Using slotted spoon, remove porcini. Finely chop porcini. Pour liquid into small bowl, leaving any sediment behind.
- Purée tomatoes with their juices in processor until smooth; set aside. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 3 minutes. Add porcini and crimini mushrooms; sauté until tender, about 10 minutes. Stir in 4 tablespoons parsley and red pepper. Add puréed tomatoes, 3 cups broth and 1 cup porcini cooking liquid and bring to boil. Reduce heat and simmer until flavors blend, thinning soup with more broth, if desired, about 15 minutes. Season with salt and pepper.
- Top soup with 2 tablespoons parsley.